Classic Deviled Eggs

~I love a good deviled egg. Most people do. And this classic appetizer is so easy, a child could do it. In fact, mine did. My 4yr old peeled the eggs (perfectly!) and my 6yr old mashed the yolks and then decorated it. I like the slight taste of salty brine from the olive but it just wasn’t as pretty to place on top, so we hid it underneath as a surprise.

Ingredients:

9 large AA white eggs

3 tbsp Best Foods/Hellmans mayonnaise

3 tbsp Dijion mustard

Kosher salt

Fresh ground pepper

Granulated sugar

Paprika  

9 black olives

½ scallion- green part only

Instructions:

1. Set a medium pot of water to boil.
2. Slice olives in half. Set aside.
3. Slice scallion into very thin long strips. Place into a small bowl of ice cold water. Set aside.
4. Slowly drop eggs into boiling water. Reduce to medium heat and let simmer for 5min.
5. Drain hot water and run icy cold water over eggs for 1min. Submerge eggs in ice cold water for 5min. This will help shock the membrane from the shell and make it easier to peel.
6. Peel eggs carefully.
7. Using a paring knife, carefully slice egg white in half around the circumference of egg like you would an avocado. Pop out egg yolk into a medium bowl. Pat egg white halves dry and set aside. Repeat with all eggs.
8. Add mayonnaise, mustard, a pinch of salt, a grate of fresh ground pepper, pinch of sugar, and a pinch of paprika to egg yolks. Mash until well blended. Taste and adjust to preference.
9. In each egg white portion, place olive half into bottom. Use the paring knife tip or a small spoon to scoop and drop portion of egg yolk mixture into egg white. If you have a piping bag, go ahead and use that. Repeat with all egg whites. There is usually more egg yolk mixture left over so set aside as a treat to enjoy separately.
10. By this time, the scallions should have curled in ice water. Set on a paper towel and pat dry.
11. To decorate eggs, very lightly dust surface with paprika and then set a curl of scallion on top.